Combined liquid-tight meat tray and inserted absorbent/separating layer

ABSTRACT

A combination of a liquid-tight meat tray an absorbent/separating layer inserted into the meat tray, wherein the absorbent/separating layer has an absorbent pad and a film arranged on the absorbent pad for reducing the permeability of meat juice released by gravity from a piece of meat placed onto the absorbent/separating layer. The meat tray, the absorbent/separating layer, and the piece of meat placed on the absorbent/separating layer are to be wrapped by a fresh-keeping foil such that a common closed envelope is formed of the fresh-keeping foil. The combination as a zone introduced into a space to be enclosed by the fresh-keeping foil, wherein the zone contains a purely plant-based preservative of crushed spice material having microbially active volatile components employed in a chemically unchanged form. The microbially active volatile components form an aura within the space to be enclosed by the fresh keeping foil without the crushed spice material and the piece of meat having direct contact with one another.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The invention relates to a combination of a liquid-tight meat tray withinserted absorbent/separating pad.

2. Description of the Related Art

For retail packaging it is known to wrap pieces of meat placed onto ameat tray with clear plastic wrap, fresh-keeping foil or cellophanefoil. Between the piece of meat and the meat tray an absorbent pad ispositioned which is, for example, comprised of cellulose. The absorbentpad absorbs the liquid released by the meat. Accordingly, the meat iskept drier and the growth of bacteria is inhibited.

Since however a piece of meat generally releases liquid continuously,the inserted absorbent pad is very quickly soaked. Such a soaked padprovides a suitable growth medium for bacteria. Bacteria develop withina shortest period of time so that a piece of meat packaged in this wayhas a shelf life of only a few days (in general a maximum of two tothree days) even when refrigerated.

The piece of meat lies within a very short period o time (already aftera few hours) in its own juice and is thus exposed to the attack ofbacterial from the pad.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide an increased shelflife, while leaving the storage conditions unchanged, for a packagedpiece of meat and to inhibit bacteria growth effectively in all respectswithout having to expose the piece of meat to potentially harmfulsubstances.

This object is solved by a combination of a liquid-tight meat tray andan absorbent/separating layer inserted into the meat tray, comprised ofan absorbent pad and a film arranged thereon for reducing thepermeability of meat juice, which is released by gravity from a piece ofmeat placed onto the absorbent/separating layer, wherein the meat tray,the absorbent/separating layer, and the piece of meat are to be wrappedwith a fresh-keeping foil for a common closed envelope, comprising azone introduced into the space to be enclosed within the fresh-keepingfoil with purely plant-based preservative of spice, whose microbiallyactive volatile components are employed in a chemically unchanged form.

With the invention, the shelf life of a packaged piece of meat, inparticular, pieces of fresh meat, is drastically increased. Theinvention resides in a combination effect of a directed, irreversible orsubstantially complete separation of the fresh meat from its meat juicewith the generation of a microbial aura of the essential oils of therespectively used plant-based preservative(s). The invention uses forthis purpose purely plant-based preservative. It has been found thatcertain plant-based preservatives have a strong microbial action evenwithout this necessitating direct contact between the preservative andthe meat/meat juice. Important in this context is the direct use ofplant-based preservatives while avoiding a preceding distillation of therespective flavor constituents. The concentration(s) of the employedplant-based preservative (s) is/are under the regulatory declarationlimit.

On the other hand, the extended shelf life is based on the separationaccording to the invention between the piece of meat and the juicereleased by the piece of meat. This separation is realized by theseparating function of the absorbent/separating layer. This separationis a achieved in that the liquid flows, as a result of the storage ofthe piece of meat resting on the meat tray, in the direction toward thepad which is comprised of the absorbent/separating layer. Thus, theliquid penetrates the film—whose permeability in the opposite directionis bad to zero—so that the collected liquid has a tendency to remain atthe bottom of the packaging, retained by the film. The film can be, forexample, greaseproof paper or another material which is not verypermeable for the meat juice (water). It is also possible to employperforated film material that, outside of the perforation locations, isimpermeable.

Underneath the film an absorbent pad is provided which can be comprisedof cellulose/pulp fibers or an absorbent nonwoven. The absorbent padabsorbs a large portion of the liquid released by the piece of meat. Forthis purpose, the absorbent pad is positioned underneath the film.Accordingly, the liquid is retained within the absorbent pad; thiseffect is moreover enhanced when the film has a permeability that isworse in the direction toward the piece of meat than in the oppositedirection.

The directional dependency of the permeability can be achieved, forexample, via special perforations of the film. This will be explainedlater on. However, as an alternative or as a supplement, it is alsoPossible to coat the meat side of the perforated film to be hydrophilicand to coat the underside to be hydrophobic or to use a correspondingfilm packet with a permeable hydrophilic top film and a permeablehydrophobic bottom film.

The inventive effect resides also in the double function of thepackaging: the meat hardly comes into contact with the liquid; on theother hand, the liquid is preserved by the zone containing theplant-based preservative, i.e., the growth of bacteria is preventedmicrobially. This results in a combination effect which imparts to thepiece of meat overall a substantially extended shelf life.

The preservative can be enclosed in a bag with permeable and/orabsorbent wall. Such a bag can be separately manufactured (for example,like a tea bag) and can be inserted into the packaging. The preservativehowever can also be introduced between film and pad.

By arranging the plant-based preservative between the film and theabsorbent pad, the preservative is then penetrated by the liquidreleased from the piece of meat. Accordingly, already by the release anddownward flow of the liquid, the microbially active components of theplant-based preservative are washed out and are entrained into theabsorbent pad, respectively to the bottom of the meat tray. This ensuresat all times a certain minimum concentration of the active components ofthe preservative in the liquid at the bottom of the meat tray.Accordingly, the composition and quantity of the preservative, takinginto account the resulting minimum concentration and the concentrationgradient, can be adjusted such that a sufficient preservative action isprovided at al times from the beginning.

The absorbent pad can also be in direct contact with the zone containingthe plant-based preservatives. This ensures a constant exchange betweenthe liquid and the preservative. This provides an improved shelf life incomparison to conventional packaging, even when the absorbent pad iscompletely soaked; the shelf life is further increased in that more ofthe active ingredients are extracted from the preservative in the caseof complete soaking.

The effectiveness of the preservative depends o the surface area; thisholds true, on the one hand, for the total surface area of thepreservative itself, in particular, as a function of the size of thesurface area per quantity unit of the preservative. This is a materialconstant of the employed preservative; it depends on the fineness, thegrain size, the roughness, and the shape of the preservative which isgenerally a solid material. This will be discussed later on.

On the other hand, the surface area is increased in that the plant-basedpreservative is distributed over the entire surface area between thefilm and the absorbent pad.

It is preferred that the zone containing the preservative extends overthe entire large surface areas, facing one another, of the film and ofhe absorbent pad. Accordingly, practically the entire bottom of the meattray is lined by means of the film, the preservative, and the absorbentpad.

The preservative is preferably positioned only between the film and thepad and underneath the piece of meat. The other locations then do notcontain any preservative. The meat itself thus does not, or practicallynot, come into contact with the preservative.

The purely plant-based preservative can be easily introduced into themarket and easily sold because such preservatives—in contrast tochemical-synthetic preservatives—are considered completely harmless and,therefore, reservations on the part of the consumer are not to beexpected. The employed preservative s are preferably used inconcentrations that need not be declared.

The plant-based preservatives contain microbially active volatilecomponents. This provides a third effect of the preservation: thevolatile components fill hollow spaces possibly contained in thepackaging and thus act also as preservatives on the exposed surfaceportions of the piece of fresh meat.

Moreover, the volatile components penetrate into he piece of meat andcan thus also be active within the piece of meat, i.e., under itssurface.

However, as a result of the introduced absorbent/separating pad, thefresh meat will still not absorb, or absorb only to a limited extent,possibly present flavorings of the introduced preservatives. The meatdoes not lie within its own juice which is possibly in contact with thepreservative. On the other hand, the volatile components are present inrelatively minimal concentrations in the hollow spaces so that it is notto be expected that the volatile components will negatively affect thetaste. Moreover, the volatile components are not necessarily flavorcarriers.

The plant-based preservatives can be spices and/or herbs (in thefollowing the term spices is meant to include both); primarily, driedherbs and dried spices are suitable. However, fresh spices can also beused. Spices are plant-based materials which are used without beingchemically changed. They are completely harmless with respect to health.In spite of this, they exhibit strong microbial preserving action.

Spices are available today in large quantities and inexpensively so thata combination of spices according to the invention can be inexpensivelyproduced/is available on a commercial scale anywhere.

Moreover, consumers do not have reservation or prejudice in regard tospices.

The microbially active components are partially volatile, as, forexample, the essential oils which are generally contained in e spices.These essential oils or volatile components of spices are then alwaysresent in the hollow spaces of the packaging and effect practically anall around preservation even at locations where no spice is positioned.

Despite of this, with the absorbent/separating p according to theinvention no or only a minimal and inconsequential taste impairment ofthe piece of meat results. However, such an effect on the taste couldalso be desired. If this is so, it is suggested to select the employedspices according to the main use of the packaged piece of meat.

As a result of its large surface area per quantity unit, crushed spices,so-called ground spices, are particularly effective. This provides agreater interaction between the spices and the environment because theinteraction always takes place via the surface of the spices.

For example, the crushed spice is to be placed between the film and theabsorbent pad, preferably such that the entire pad is covered with thespice but such that the spice touches nowhere, or only with very smallcontact areas, the piece of meat. Accordingly, the entire spice can bearranged underneath the film. This limits or avoids a negative effect onthe taste of the pie of meat.

The employed spices are selected from organo, allspice, onions, garlic,thyme, cinnamon, tarragon, cumin, cloves, bay leaf, chili, rosemary,marjoram, mustard seed, caraway, mint, sage, fennel, coriander, nutmeg,dill, parsley, basil, pepper, ginger, anise. It was found that theaforementioned spices all have a strong microbial action. Of course,other spices, which are not listed here and possibly have not beenexamined yet, can also be used.

Preferably, a mixture of different spices of the aforementioned spicesis used. Moreover, the different spices can be used in different or inthe same proportions.

This results in a double advantage: on the on hand, a microbialaction/active dosage can be adjusted for a particular application. Onthe other hand, the flavor can be adjusted. The goal in this connectionis to provide a flavoring effect of the employed spice mixture that isas neutral as possible. Accordingly, taste-related effects of the spicemixture on the piece of meat an be substantially prevented.

In order to achieve a neutral flavor of the employed spice/spicemixture, it is, for example, possible to employ of each spice only suchan amount that each spice by itself cannot be tasted or can be tastedonly minimally. It is supposed that a spice mixture, whose individualspices do not surpass the respective sensory limit concentrations in therespective application, is also neutral with respect to taste in itsapplication. This holds true also when the total concentration of spicessurpasses some or all sensory limit concentration of the employedspices.

It is presupposed that the aforementioned spices decrease in theirmicrobial effectiveness in the above-mentioned sequence. It is thereforesuggested that the proportion of the respective spice in the spicemixture is increased in the sequence oregano, allspice, onions, garlic,thyme, cinnamon, tarragon, cumin, cloves, bay leaf, chili, rosemary,marjoram, mustard seed, caraway, mint, sage, fennel, coriander, nutmeg,dill, parsley, basil, pepper, ginger, anise. Since the effect of thefirst mentioned spices is especially strong, it is therefore onlynecessary to use small amounts thereof. This has the advantage that alsothe side effects (for example, taste) of the aforementioned spices orherbs are reduced.

In order to achieve an increased permeability of the film, which can bemade of parchment material, plastic material or aluminium, in thedirection from the piece of meat to the pad, it is suggested toperforate the film and to have the cross-sections of the perforatedholes decrease in the direction toward the pad. The film is preferablyperforated over its entire surface area. The perforations are arrangedat a comparatively small spacing, which is, for example, a few tenths ofa millimeter to a few millimeters. In order to take advantage of thecapillary effect, the cross-section of the perforation holes iscomparatively small; it is within the range of one millimeter down to atent of a millimeter or less. As a result of the converging shape of theperforation holes in the direction toward the pad, a suction effect isachieved in the direction toward the pad. The capillary action of thefilm which is wetted by the meat juice increases—as a result ofgravity—in the direction toward the pad. This results in theaforementioned suction effect. In the reverse direction, however, areduced permeability is provided—as a result of the capillary effect andgravity.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be explained in more detail with the aid ofembodiments illustrated in the Figures. It is shown in:

FIG. 1 a section of a meat tray according to the invention with anabsorbent/separating pad and piece of meat placed thereon;

FIG. 2 a detail view as indicated by the circle in FIG. 1.

DESCRIPTION OF PREFERRED EMBODIMENTS

If not stated otherwise, all reference numerals a always refer to allFigures.

FIG. 1 shows a combination inter alia of a liquid-tight meat tray 1. Themeat tray 1 can be comprised, for example, of foamed plastic material.All employed materials are, of course, suitable for use with food,preferably they are completely harmless health-wise. This holds truealso for the plant-based preservatives. As a result of the inner grooves4, which are formed by parallel extending inner stays 2, a certainstorage space for the liquids released from the meat is provided.Moreover, the tray rim 3 is angled toward the meat (in the upwarddirection) so that the meat tray overall as a trough shape. Accordingly,when horizontally positioned, as illustrated, no liquid can flow outlaterally along the sides.

A piece of fresh meat 10 is placed onto the meat tray 1. The piece offresh meat 10 together with the meat tray 1 is wrapped and enclosed infresh-keeping foil 13.

An absorbent/separating layer 5 is inserted between the piece of meat 10and the underside (the inner bottom) of the meat tray 1 Thisabsorbent/separating pad 5 is comprised of an absorbent pad 6. Theabsorbent pad 6 can be comprised of any absorbent material which isharmless health-wise. Pulp fibers or cellulose and the like aresuitable.

The introduced zone 11 of preservative 12 can be in the form of aseparately introduced bag 16 (indicated in a dashed line in the drawing)with air-permeable wall and the preservative 12 can be enclosed in thebag.

Alternatively or cumulatively the following holds true:

A film 7 is positioned on the absorbent pad 6. This film has apermeability which is better in the direction 9 toward the pad 6 than inthe opposite direction. This will be explained in more detail later on.

Between the film 7 and the absorbent pad 6, which extends practicallyover the entire lower contact surface of the piece of meat 10 on themeat tray 1, a zone 11 (here also a layer covering the entire surfacearea which extends over the entire surface area of the absorbent pad 6and the film 7) of a purely plant-based preservatives is provided.

This preservatives are spices 12 in a chemical unchanged form whichcontain essential oils as important high-volatile components 15.

As shown here, the liquid released from the pie of meat 10 penetratesfirst the film 7, impregnates then the zone 11 with preservative 12, andreaches only then the absorbent pad 6 where the liquid is absorbed

Accordingly, from the beginning the zone 11 wit the preservative 12 isalways soaked, i.e., the liquid released from the piece meat 10penetrates it. At the same time, the zone 11 is a buffer between theabsorbent pad 6 and the film 7, respectively, the piece of meat 10. Anyliquid exchange between these areas must take place via the zone 11.

Accordingly, an optimal preservation effect is provided. Even when attimes some liquid will rise from the bottom of the meat tray, it mustfirst pass the zone 11 before reaching the piece of meat 10. In the zone11 germs, which might have formed already, will be neutralized in anycase.

The zone 11 thus provides a preservative barrier between the piece ofmeat 10 and the already released liquid which has collected on t ebottom and which has been absorbed by the absorbent pad 6. Moreover, thevolatile components 15 are illustrated schematically in the hollow space14. They are practically sealed in as a result of the almost completeair seal which is provided by the fresh-keeping foil 13. Accordingly,they can act onto the surface of the piece of meat 10 not contacting themeat tray 1. The piece of meat 10 is then practically preserved on allsides (with the exception of the small contact zone between thefresh-keeping foil 13 and the surface of the piece of meat 10 at theupper side).

The spices 12 are preferably ground spices. Ground spices can bearranged in the shown way over the entire surface area between the pieceof meat 10 and the bottom of the meat tray 1. Also conceivable a e,however, pieces of spices, or leaves which are arranged in theillustrated way important is in this embodiment a layer of spice 12practically across the entire surface area.

FIG. 2 shows a detail of FIG. 1 indicated in FIG. 1 by a circle.

The fine structure of the absorbent/separating layer 5 is illustratedhere. The film 7 is comprised of a film material in which the shownperforation holes 8 are introduced. The perforation holes 8 have afunnel-shaped cross-section. The cross-section narrows in a directionaway from he piece of meat 10 toward the zone 11. Accordingly, theupwardly positioned inlet openings are larger than the downwardlypositioned exit openings. As a result of the different openingcross-sections, the different permeabilities according to the inventionare already provided.

The perforation holes can be, for example, introduced or rolled by apunching tool (for example, a rolling tool) with shaping tips withcorrespondingly cone-shaped or truncated cone-shaped cross-section intothe film 7. When doing so, the tool with the shaping tips is positionedso as to face the future upper surface (meat side). Accordingly, at themeat side a smooth permeable surface will result. At the underside arelatively rough surface will be formed because the opening holes areformed or pushed out in this direction.

The perforation holes are so small and so finely distributed that thefilm 7 ensures in the end a practically homogenous permeability over itsentire surface area.

The film 7 is a thin (a few tenths of a millimeter), if needed, also amulti-layer film of a material suitable for food, for example, a plasticmaterial, in particular, a polyethylene film or polypropylene film.

List of Reference Numerals:

1 meat tray

2 inner stay

3 tray rim

4 inner groove

5 absorbent/separating layer

6 absorbent pad

7 film

8 perforation hole

9 direction toward pad

10 piece of meat

11 zone with preservative

12 spice

13 fresh-keeping foil

14 hollow space

15 essential, high-volatile components

16 bag

What is claimed is:
 1. A combination of a liquid-tight meat tray (1) andan absorbent/separating layer (5) inserted into the meat tray, whereinthe absorbent/separating layer (5) is comprised of an absorbent pad (6)and a film (7), arranged on the absorbent pad (6) and configured toreduce the permeability of meat juice released by gravity from a pieceof meat placed onto the absorbent/separating layer (5), wherein the meattray (1), the absorbent/separating layer (5), and the piece of meatplaced on the absorbent/separating layer (5) are to be wrapped by afresh-keeping foil (13) such that a common closed envelope is formed ofthe fresh-keeping foil (13), the combination further comprising a zone(11) introduced into a space to be enclosed by the fresh-keeping foil(13), wherein the zone (11) contains a purely plant-based preservative(12) comprised of crushed spice material having microbially activevolatile components (15) employed in a chemically unchanged form,wherein the microbially active volatile components (15) form an aurawithin the space to be enclosed by the fresh-keeping foil (13) withoutthe crushed spice material and the piece of meat (10) having directcontact with one another.
 2. The combination according to claim 1,wherein the zone (11) is introduced into the absorbent/separating layer(5).
 3. The combination according to claim 1, wherein the zone (11) iscomprised of a bag (16) with an air-permeable wall, wherein theplant-based preservative (12) is enclosed in the bag (16).
 4. Thecombination according to claim 1, wherein the crushed spice material isa mixture of several spices.
 5. The combination according to claim 1,wherein the crushed spice material is a mixture of several herbs.
 6. Thecombination according to claim 1, wherein the crushed spice material isa mixture of several spices and herbs.
 7. The combination according to1, wherein the crushed spice material contains one or more spicesselected from the group consisting of organo, allspice, onions, garlic,thyme, cinnamon, tarragon, cumin, cloves, bay leaf, chili, rosemary,marjoram, mustard seed, caraway, mint, sage, fennel, coriander, nutmeg,dill, parsley, basil, pepper, ginger, and anise.
 8. The combinationaccording to claim 7, wherein the proportion of the spices selected fromthe group in the crushed spice material increases in the sequenceorgano, allspice, onions, garlic, thyme, cinnamon, tarragon, cumin,cloves, bay leaf, chili, rosemary, marjoram, mustard seed, caraway,mint, sage fennel, coriander, nutmeg, dill, parsley, basil, pepper,ginger, and anise.
 9. The combination according to claim 1, wherein thefilm (7) is perforated to form perforation holes (8) and wherein across-section of the perforation holes (8) decrease in a direction (9)toward the absorbent pad (6).
 10. The combination according to claim 9,wherein the film (7) has a permeability that is better in the direction(9) toward the absorbent pad (6) than in the opposite direction.
 11. Thecombination according to claim 1, wherein the film (7) is comprised ofgreaseproof paper.
 12. The combination according to claim 1, wherein thefilm (7) is comprised of plastic material.
 13. The combination accordingto claim 1, wherein the film (7) is comprised of aluminum.
 14. Thecombination according to claim 1, wherein the plant-based preservative(12) is used in a concentration below regulatory declaration limits.